A classic dessert designed to be indulged! This quick and simple to follow recipe is perfect for the whole family to enjoy.
Line a 15 x 20 cm baking tray with parchment paper.
Preheat your combo oven to 180°C.
Mix all the dry ingredients together, add the water then rub in the butter to form a dough.
Press the dough into the tin, smoothing the top.
Cover the dough and leave to rest for 20 mins.
Cut the dough into 16 rectangles and prick with a fork.
Place into the combo oven and bake for 40mins at 180°C
Leave the shortbread to cool in the baking tray for 20 mins before transferring to a cooling rack.
Put the butter in a bowl and melt on HIGH MICROWAVE for 1-2mins.
Add the condensed milk and syrup. Whisk until thoroughly mixed and cook on HIGH MICROWAVE for 10 mins. Stir the mixture every minute to prevent burning. The caramel should have thickened in this time.
Pour the caramel over the shortbread.
Place the chocolate and oil into a large bowl and melt on HIGH MICROWAVE for 1-2 mins. Stir. Pour the chocolate on caramel and chill.